Vegan Greek Pasta Salad
This fresh and tangy vegan Greek pasta salad with tofu feta is perfect for a quick and easy side salad or light meal.
Servings: 4 servings
Ingredients
For the Pasta Salad
- 2 cups dry short pasta 170 g rotini, fusilli, bows, penne, macaroni, etc.
- 3 cloves garlic crushed or grated
- 2 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- salt and pepper
- 1/2 cup finely chopped fresh parsley
- 1 tsp dried basil
- 2 tsp dried oregano
- 1 cup diced cucumber
- 1 cup halved grape or cherry tomatoes
- 3/4 cup pitted kalamata olives sliced in half lengthwise
- 1/2 cup diced red onion
For the Tofu Feta
- 1/2 package extra-firm tofu 1/2 approx. 350g package
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 1 tsp garlic powder
- 1 tsp sea salt
Instructions
- To make the tofu feta, cube or crumble the tofu to resemble feta and add to a bowl or container. Add the tofu feta ingredients and toss to coat. Marinate for at least 30 minutes, preferably a couple of hours.
- When you're ready to make the salad, bring a large pot of salted water to a boil on the stovetop and cook the pasta according to package instructions. Once cooked, strain and rinse until cold water to cool.
- While the pasta is cooking, add the red wine vinegar, lemon juice, garlic, parsley, basil, oregano to a large mixing bowl or serving bowl. Season with salt and black pepper and mix.
- Add the cucumber, tomato, red onion and olives and toss to combine.
- Add the cooked and cooled pasta. Mix everything together, season with more salt and pepper if needed. Serve topped with tofu feta or your choice of feta or dairy-free feta cheese.
Video
Notes
Leftover Greek pasta salad can be stored in an airtight container in the fridge for up to 3 days.
The prep time includes 30 minutes for marinating the tofu feta. If you're only making the salad, you'll need just 10 minutes.
Nutrition
Serving: 1serving | Calories: 334kcal | Carbohydrates: 46g | Protein: 18g | Fat: 9g | Sodium: 209mg | Fiber: 5g | Sugar: 4g